Behind the Scenes: How I Bake at Bakeofy
Come into my kitchen and see the craft behind your favourite desserts. From tempering couverture chocolate to piping fresh frosting, this is how I make it happen, one small batch at a time.
Did you know that real chocolate, called couverture, has a perfect snap? That's because it contains pure cocoa butter. Here's a look at how I temper and mold real chocolate, with no vegetable fats or shortcuts.
I used to be scared of making breads, but I learned that it's all about love. Here's a glimpse of me kneading dough, watching it rise in the oven, and slicing a freshly baked loaf during my training.
This was a monumental moment for Bakeofy, our biggest order yet of 70 cakes! Here's a behind-the-scenes look at the process, from mixing the dry ingredients to weighing the batter for each pan.
A reminder to myself and all small business owners to keep going. One day, the business you're building by piping cupcakes late at night will pay all your bills.
Remember to support your friends' small businesses. Here I am decorating a box of chocolate cupcakes with beautiful two-toned frosting rosettes.
This is how life sounds when you turn your hobby into a cute little business. A quiet, satisfying moment of me piping Nutella frosting onto a rich chocolate loaf cake.
A peek into the behind-the-scenes life of this 22-year-old bakery malkin. It involves checking the fridge, frosting cakes, and cleaning the workstation, all part of the daily grind.
It can be tough when people say they can buy a cake for 500 rupees from the market. But I know my cakes are different because of the premium quality, hygiene, and freshness I guarantee.
About Behind the Bakes
People often ask why my cakes cost more than the ones in the local market. The answer is simple: I don't use compound chocolate, vegetable oil, or stabilizers. I use real couverture, dairy butter, and fresh, premium ingredients. When you order from me, you are not getting a mass-produced product; you are getting a cake that was mixed, baked, and finished by me in my own kitchen, specifically for your order.
I believe you deserve to know exactly what goes into your food. At Bakeofy, 'Behind the Bakes' isn't just a gallery; it is a glimpse into the unfiltered reality of my 22-year-old home bakery in Shalimar Bagh.
Why My Kitchen Is Different
- No Shortcuts: You will never see me using compound chocolate because I believe in the 'snap' of real couverture. It is more expensive and harder to work with, but the taste is incomparable.
- Small Batches, Freshness Guaranteed: I do not believe in pre-made stocks. Whether it is a batch of fudgy brownies or a Nutella cheesecake jar, I prepare it when you order. This means I can even turn around urgent requests if my oven is free.
- Hygiene is Non-Negotiable: My FSSAI registration isn't just a certificate on the wall. It reflects how I maintain my workstation, ensuring that every cupcake and loaf is handled with the highest standards of cleanliness.
Dealing with the 'Market Price' Debate
I hear it often—'I can get this for 500 rupees elsewhere.' And honestly? You probably can. But those cakes usually come from factories, use stabilizers for a longer shelf life, and prioritize margins over quality. My prices reflect the cost of premium ingredients and the hours of labour I put into every order.
When you buy from Bakeofy, you are supporting a dream and an honest approach to baking. I handle the cake disasters, I fix the cracks, and I pack the boxes myself to ensure it reaches you in perfect condition. That is the Bakeofy promise.
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